Kim likes to make an egg drop broth with instant ramen. "I bring the broth up to boil then add an egg, along with kimchi, extra-soft tofu, and some braised pork butt or even bacon."

Image Credit: Getty Images

Stir in fresh herbs.

Kim also recommends enhancing the broth with a mix of fresh herbs such as mint, cilantro, dill "or even a store-bought basil pesto."

Image Credit: Getty Images

Add spice with kimchi.

Bulk up instant ramen with kimchi. It not only adds spice and sourness to the broth--it also adds texture and substance.

Image Credit: Getty Images

Finish with a flavored oil.

Add heat by finishing your instant ramen with a drizzle of chili oil. Or go for a more savory, nutty note with sesame oil.

Image Credit: Getty Images

Top with tortilla chips.

Kim likes to give instant ramen texture and crunch by crumbling corn tortilla chips over the top. Bonus: it also gives "toasted corn flavor to the broth," he says.

Image Credit: Getty Images

Up Next

See Gallery

Discover More Like This

of

SEE ALL

BACK TO SLIDE

SHOW CAPTION
+

HIDE CAPTION
–

By Sheela Prakash

Earlier today, my colleague Gabi noted that most people kick off their ramen addictions in college with the instant stuff. Not me. I never gorged on instant ramen, because even at 20 years old I found those little seasoning packets to be missing something: flavor. That's right, I'm calling our instant ramen as tasting like nothing but MSG and salt.

But I'd like to believe that instant ramen can do better; I'd like to have faith that something so cheap can also be delicious. So I called chef Bill Kim of UrbanBelly (a noodle spot), BellyQ, and Belly Shack in Chicago. I asked him: Can anything be done to punch up instant ramen? He answered in the affirmative with five flavor-packed tips.

Check out the slideshow above to learn how to up your instant ramen game.